Somedays ago I got a mail from a reader, asking me to help her to transform a recipe so she could proof the loaves in the fridge overnight. The main point to keep in mind when you plan to proof a bread in the fridge is that the amount of fresh yeast should be below 1%. The other ingredients can stay the same. And so the recipe was transformed quickly. But my creative juice were just flowing and so I sent her another variation which use a preferment as well. And I liked the recipe so much that I decided to bake it myself, too.
And the bread turned out very well, too: A good ovenspring and a mild aromatic taste due to preferment and the long, cold proof. I’m really happy that Alexandra asked for a recipe!